Combine the sugar, salt, pepper, and dill in a mixing bowl. This is your brine mix.
Cover a plate with plastic wrap, and pour half of the sugar/salt mixture on top and spread evenly. Place the salmon on top of the spices, flesh side down, and cover with the rest of the sugar-salt mixture.
Wrap the whole thing tightly with plastic wrap (I wrapped around the plate twice) and refrigerate for at least 48 hours (it will be cured after 48, but it’s better after 60-72). Every 12 hours or so, flip the fish over and redistribute the brine mixture. As the brine mixture pulls the liquid out of the fish, you’ll notice a lot of oily residue seeping out. Wrapping the whole thing in a thick dish towel helps to keep mess to a minimum.